Loaded Smashed Potatoes Recipe

Name: Loaded Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium-large russet potatoes; 4 oz whipped cream cheese; 1/2 cup [1 stick] butter, softened [plus add'l for the top]; 1 cup prepared buttermilk dressing; 8 oz sour cream; 10 slices bacon, cooked & crumbled; 1/3 cup chopped chives or green onions, chopped; 1 1/2 cups shredded Colby-Jack cheese divided; 1 tsp salt; 1 tsp black pepper; 1 Tbsp dried parsley; 1/4 tsp garlic powder; 1/4 tsp onion powder

Servings: persons

8 medium-large russet potatoes
4 oz whipped cream cheese
1/2 cup [1 stick] butter, softened [plus add'l for the top]
1 cup prepared buttermilk dressing
8 oz sour cream
10 slices bacon, cooked & crumbled
1/3 cup chopped chives or green onions, chopped
1 1/2 cups shredded Colby-Jack cheese divided
1 tsp salt
1 tsp black pepper
1 Tbsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder

1
Preheat the oven to 450AAu00b0F. Clean the potatoes removing any blemishes. Wrap in aluminum foil. Pierce the potatoes a couple of times with a fork, then place them onto a baking sheet and bake for 1-1 1/2 hours, until fork tender.
2
Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350AAu00b0F. Place the potatoes into a mixing bowl, skins intact. [see cook's note if you would like to remove the skins] Mash with a potato masher leaving the potatoes chunky. Add the cream cheese and mix through gently until it's completely melted. Next, add 1 stick [1/2 cup] of softened butter. What's a potato without butter, right? This dish will serve 6-8 people, depending on your appetites, of course. AAAu00b0 Lastly, add the buttermilk dressing, sour cream, bacon, chives, shredded cheese and seasonings. Reserve 3/4 cup of shredded cheese, 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Stir together until blended trying not to break up the potatoes too much.
3
Pour the potatoes into a buttered 8 x 12 inch baking dish. [tip: or 6-8 [4 oz] individual ramekins.] Dot the top with butter before baking. Place into the oven and bake for 25 minutes. Remove from the oven, sprinkle with the remaining shredded cheese. Return to the oven for an additional 10 minutes. Garnish with crumbled bacon and chives. Serve hot. Yield: 6-8 servings

1557

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 medium-large russet potatoes, 4 oz whipped cream cheese, 1/2 cup [1 stick] butter, softened [plus add'l for the top], 1 cup prepared buttermilk dressing, and more.

Yes, Loaded Smashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Smashed Potatoes

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